Chicken Free Rosemary Walnut and Pecan Mix
Warm, herby, and just a little smoky, this roasted nut mix is the kind of snack that disappears fast at any gathering. Walnuts and pecans get tossed with fresh rosemary, smoked paprika, cumin, and a touch of maple syrup before hitting a low oven, and the result is deeply savory with just enough sweetness to keep you reaching for more. A pinch of cayenne is optional, but it adds a gentle heat that plays beautifully against the richness of the nuts. The whole thing is completely plant-based and naturally free from any poultry, so there's zero guesswork about what's in it — just real, whole ingredients you can see and smell. Roasting at 325°F lets the flavors develop slowly without burning, and that final rest on the pan is what gives each nut its satisfying crunch. These are equally at home on a charcuterie board, tucked into a snack bag for the week, or served alongside cocktails before dinner.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw walnut halves
- 1 ½ cups raw pecan halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp maple syrup
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the walnuts and pecans with the olive oil, rosemary, maple syrup, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Toss until every nut is evenly coated.
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